Ingredient info:Tuscan kale, also called black kale, dinosaur kale, Lacinato kale, or cavolo nero, has long, narrow, dark green bumpy leaves; find it at farmers' markets and some supermarkets. Dried chiles de árbol are available at Latin markets, specialty foods stores, and some supermarkets.

Preparation

Bring a large pot of heavily salted water to
a rapid boil over high heat. Working in
2 batches, blanch kale for 2 minutes. Drain,
let cool, and squeeze out excess water with
your hands. Coarsely chop; set aside.